Beef Strips With Vermicelli Recipe

Ingredients

• 8 ounces boneless beef top round steak
• 4 ounces dry vermicelli or spaghetti
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (14.5-ounce) can tomato wedges
• 1 (9-ounce) package frozen Italian-style green beans or cut green beans
• 1 (4-ounce) can sliced mushrooms, drained
• 3 tablespoons tomato paste (½ of a 6-ounce can)
• ½ teaspoon fennel seed, crushed (optional)
• Salt and Freshly ground pepper to taste
• 1 tablespoon freshly grated Parmesan cheese
• Freshly grated Parmesan cheese for accompaniment (optional)

How to make Beef Strips With Vermicelli

1. Trim fat from meat.
2. Thinly slice meat across the grain into bite-size strips.
3. (Partially freezing the meat will make it easier to slice.)
4. Cook pasta according to package directions, preferably al dente (firm to the bite).
5. Drain; keep warm.
6. Meanwhile, for sauce, in a large skillet heat oil over medium-high heat.
7. Add meat and onion.
8. Stir-fry for 2 to 3 minutes or until meat is brown.
9. Stir in undrained tomatoes, green beans, mushrooms tomato paste, fennel seed, salt and pepper.
10. Bring to boiling; reduce heat.
11. simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently.
12. Stir in the 1 tablespoon Parmesan cheese.
13. Arrange pasta on individual plates or a large platter.
14. Spoon the sauce over pasta.
15. Pass the Parmesan cheese to sprinkle on individual servings, if desired.

Notes